The Art of French Pastry

and veal wrapped in puff
pastry. The meat is
traditionally cut into strips,
though it can also be cut
into cubes, marinated for a
day in Riesling with
shallots, parsley, herbs,
and spices, and arranged
on a large rectangular strip
of puff pastry. The pastry is
gathered up around the
sides of the filling like a
package, and another